A bright turquoise bowl, overflowing with rich seafood broth that bathes soft chunks of tofu, vibrant shrimp, and mussels. Delicate cabbage rolls, filled with a mixture of minced chicken and vegetables, rest on top. A sprinkling of crisp, green scallions and a splash of red gochugaru falling on the surface adds the final touch of visual appeal.

Seafood Jjigae with Cabbage Rolls

Name: Seafood Jjigae with Cabbage Rolls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 large head of cabbage blanched and leaves separated; 1/2 lbs chicken minced; 1/4 cup carrots finely chopped; 2 garlic cloves minced; 1/2 lbs shrimp peeled and deveined; 1/2 lbs mussels cleaned; 1 block of soft tofu cubed; 4 cups chicken stock; 2 tablespoons gochugaru (Korean chili powder); 2 tablespoons soy sauce; 1 tablespoon fish sauce; 2 scallions chopped; 1 tablespoon sesame oil; to taste salt and pepper

A warm, comforting Korean seafood stew with cabbage rolls

Category Brunch

Prep 25 minutes

Cook 35 minutes

Style Korean

Technique Boiling

Diet Friendly Pescatarian

Daily recipe · March 30, 2024

A little about this dish

Adding a twist to the classic Korean cuisine, this brunch delight features fresh cabbage with a warmth-spreading seafood broth that perfectly suits a cool, clear day. Indulge in the vibrant taste of the sea mingled with the earthly goodness of cabbage and unique Korean spices.

Ingredients (for 4)

Large head of cabbage — 1 — blanched and leaves separated
Chicken — 1/2 lbs — minced
Carrots — 1/4 cup — finely chopped
Garlic cloves — 2 — minced
Shrimp — 1/2 lbs — peeled and deveined
Mussels — 1/2 lbs — cleaned
Block of soft tofu — 1 — cubed
Chicken stock — 4 cups
Gochugaru (korean chili powder) — 2 tablespoons
Soy sauce — 2 tablespoons
Fish sauce — 1 tablespoon
Scallions — 2 — chopped
Sesame oil — 1 tablespoon
Salt and pepper — to taste

Preparation

Step 1 — 🥣🥬🍗

In a large bowl, mix together 1/2 lbs of minced chicken, 1/4 cup of finely chopped carrots, 2 cloves of minced garlic, salt, and pepper. Lay a blanched cabbage leaf flat and spoon a portion of this chicken mixture into the center. Roll it up, tucking in the ends, and repeat the process with the remaining cabbage leaves and chicken mixture.
Step 2 — 🍲🔥🌶️

In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add in 2 tablespoons of gochugaru (Korean chili powder), 2 tablespoons of soy sauce, and 1 tablespoon of fish sauce, stirring and fry for about 30 seconds.
Step 3 — 🥬🍲⏲️

Pour 4 cups of chicken stock into the pot and bring it to a boil. Add the prepared cabbage rolls and let them simmer for about 15 minutes.
Step 4 — 🍤🍲🦪

Add 1/2 lbs of peeled and deveined shrimp, 1/2 lbs of cleaned mussels, and a block of cubed soft tofu into the pot. Continue to simmer until the seafood is cooked, which should take about 10 more minutes.
Step 5 — 🧂🌿😋

Adjust the flavor with salt and pepper as needed. Before serving, garnish the dish with 2 chopped scallions.

A final fox tip

This dish can be easily transitioned into a vegan recipe by substituting chicken with mushrooms, and seafood with more veggies like bell peppers and zucchini. To add a touch of sweetness, try garnishing with a drizzle of honey just before serving. Kids can help in preparing the cabbage rolls - this can be a fun and engaging activity for them!